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APPLES – SLICED
Ingredients
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Apples (about 2 ¾ pounds per quart jar) – choose juicy, crisp, sweet-tart varieties
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1 pint water or very light, light, or medium syrup (per 5 pounds of sliced apples)
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Ascorbic acid (3 grams per 1 gallon of cold water) – optional, to prevent browning
Preparation
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Prepare the apples: Wash thoroughly, peel, and core. If desired, slice the apples into a bowl of cold water mixed with ascorbic acid to maintain color and prevent browning.
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Drain the slices: Remove the apple slices from the solution and allow them to drain well.
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Cook the apples: Place 5 pounds of prepared apple slices into a large saucepan. Add 1 pint of water or your chosen syrup. Bring to a gentle boil and cook for 5 minutes, stirring occasionally to prevent sticking or scorching.
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Fill the jars: Pack the hot apple slices and cooking liquid into sterilized jars, leaving ½-inch headspace.
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Seal and process: Wipe jar rims with a clean, damp cloth. Secure lids and bands, then process the jars according to safe canning guidelines for your altitude and equipment.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot |
Pints or Quarts |
8 min |
5 lb |
10 lb |
